If you’ve got a chocolate craving and only five minutes to spare, this Keto Chocolate Mug Cake is your answer. It’s rich, moist, and tastes like a proper dessert, but it won’t kick you out of ketosis. Made with almond flour, cocoa powder, and a sugar-free sweetener, it’s a one-bowl recipe that cooks right in your mug.
You’ll get that warm, fudgy center without the fuss of preheating an oven or dirtying a pile of dishes. Perfect for a late-night snack, a quick breakfast treat, or a mid-afternoon pick-me-up.
Keto Chocolate Mug Cake - A Quick, Low-Carb Treat for One
Ingredients
- 3 tablespoons blanched almond flour (fine texture works best)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated erythritol or allulose (or your favorite keto sweetener to taste)
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon unsalted butter, melted (or coconut oil)
- 1 tablespoon heavy cream (or unsweetened almond milk for dairy-free)
- 1/2 teaspoon vanilla extract
- Optional add-ins: 1 tablespoon sugar-free chocolate chips, a pinch of espresso powder, or a few chopped nuts
- Optional toppings: whipped cream, a few raspberries, or a dusting of cocoa
Instructions
- Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces. This prevents overflow and gives the batter room to rise.
- Melt the butter. Add the butter to your mug and microwave in short bursts until melted. Swirl to coat the sides to help prevent sticking.
- Whisk the wet ingredients. Add the egg, heavy cream, and vanilla to the melted butter. Whisk with a fork until smooth and fully combined.
- Add the dry ingredients. Stir in almond flour, cocoa powder, sweetener, baking powder, and a pinch of salt. Mix until no dry pockets remain. The batter should be thick but pourable.
- Fold in extras. If using sugar-free chocolate chips or nuts, gently fold them in. Don’t overmix.
- Microwave carefully. Cook on high for 45–70 seconds, depending on your microwave’s power. Start at 50 seconds and add 5–10 second bursts until the center is just set.
- Check for doneness. The top should look slightly glossy but spring back lightly when touched. A slightly gooey center makes it taste like a lava cake.
- Rest briefly. Let it sit for 1–2 minutes. This helps the cake finish setting and keeps it tender.
- Top and serve. Add whipped cream, berries, or a sprinkle of cocoa. Enjoy warm, straight from the mug.
What Makes This Special
This mug cake nails the chocolate fix while keeping carbs low and ingredients simple. It uses almond flour for a tender crumb and unsweetened cocoa for deep chocolate flavor.
A sugar-free sweetener helps you stay on track without sacrificing sweetness. Best of all, it’s made in one mug and cooks in about a minute in the microwave. No complicated steps, no special equipment, just fast, reliable, chocolatey goodness.
What You’ll Need
- 3 tablespoons blanched almond flour (fine texture works best)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon granulated erythritol or allulose (or your favorite keto sweetener to taste)
- 1/4 teaspoon baking powder
- Pinch of salt
- 1 large egg
- 1 tablespoon unsalted butter, melted (or coconut oil)
- 1 tablespoon heavy cream (or unsweetened almond milk for dairy-free)
- 1/2 teaspoon vanilla extract
- Optional add-ins: 1 tablespoon sugar-free chocolate chips, a pinch of espresso powder, or a few chopped nuts
- Optional toppings: whipped cream, a few raspberries, or a dusting of cocoa
How to Make It
- Choose the right mug. Use a microwave-safe mug that holds at least 12 ounces.
This prevents overflow and gives the batter room to rise.
- Melt the butter. Add the butter to your mug and microwave in short bursts until melted. Swirl to coat the sides to help prevent sticking.
- Whisk the wet ingredients. Add the egg, heavy cream, and vanilla to the melted butter. Whisk with a fork until smooth and fully combined.
- Add the dry ingredients. Stir in almond flour, cocoa powder, sweetener, baking powder, and a pinch of salt.
Mix until no dry pockets remain. The batter should be thick but pourable.
- Fold in extras. If using sugar-free chocolate chips or nuts, gently fold them in. Don’t overmix.
- Microwave carefully. Cook on high for 45–70 seconds, depending on your microwave’s power.
Start at 50 seconds and add 5–10 second bursts until the center is just set.
- Check for doneness. The top should look slightly glossy but spring back lightly when touched. A slightly gooey center makes it taste like a lava cake.
- Rest briefly. Let it sit for 1–2 minutes. This helps the cake finish setting and keeps it tender.
- Top and serve. Add whipped cream, berries, or a sprinkle of cocoa.
Enjoy warm, straight from the mug.
Storage Instructions
This recipe is best enjoyed fresh, but you can make it ahead. Cover and refrigerate the cooked mug cake for up to 1 day. Reheat in the microwave in 10–15 second bursts until warm.
If the cake seems dry after chilling, add a small splash of cream on top before reheating to bring back moisture. You can also mix the dry ingredients in a small jar ahead of time for a quick grab-and-mix option later.
Why This is Good for You
- Low in carbs: Almond flour and a keto-friendly sweetener help keep net carbs low compared to traditional flour and sugar.
- Higher in healthy fats: Butter and almond flour provide satisfying fats that support satiety on a keto way of eating.
- Gluten-free: Naturally gluten-free with simple ingredients.
- Portion-controlled: Single-serve format helps you avoid the temptation of a whole cake on the counter.
- Quick to make: Fast prep and cook time mean you’re less likely to reach for high-carb snacks.
What Not to Do
- Don’t overcook it. A few extra seconds can turn it dry and rubbery. Stop the microwave as soon as the top sets.
- Don’t skip the salt. A pinch sharpens the chocolate flavor and balances sweetness.
- Don’t pack the almond flour. Spoon it in loosely and level it off.
Packed flour leads to a dense, dry cake.
- Don’t use baking soda instead of baking powder. It changes the rise and can make the cake taste soapy without the right acidity.
- Don’t expect the same texture as wheat cake. It’s tender and moist, but slightly different. That’s normal for almond flour bakes.
Alternatives
- Dairy-free: Swap butter for coconut oil and heavy cream for unsweetened almond milk or coconut cream.
- Coconut flour version: Use 1 tablespoon coconut flour instead of almond flour and add 1 extra tablespoon liquid (cream or almond milk). Coconut flour is more absorbent, so less is needed.
- Extra fudgy: Stir in 1 teaspoon almond butter or peanut butter for a gooey center.
- Mocha twist: Add 1/8 teaspoon espresso powder to intensify the chocolate flavor.
- Egg-free (trial-friendly): Replace the egg with 3 tablespoons unsweetened applesauce or 2 tablespoons plain Greek yogurt.
Texture will be denser and may need an extra 10–20 seconds in the microwave.
- Sweetener swaps: Allulose gives a moist crumb and less cooling effect; erythritol is sweeter by volume. Adjust to taste.
FAQ
How many carbs are in this mug cake?
Exact carbs depend on your ingredients and portions, but a typical serving made with almond flour, cocoa, and a keto sweetener is around 4–6 net carbs without toppings. Check your labels and measure carefully for accuracy.
Can I bake it in the oven instead of the microwave?
Yes.
Use an oven-safe ramekin, bake at 350°F (175°C) for 10–12 minutes, and check for a just-set top. This method gives a slightly more even crumb.
Why did my mug cake turn out dry or rubbery?
It was likely overcooked or the almond flour was packed too tightly. Microwaves vary, so start with a shorter time and add a few seconds as needed.
Also, make sure you included enough fat and liquid to keep it moist.
Which sweetener works best?
Allulose tends to produce a moist, tender crumb. Erythritol works well but can have a cooling sensation. Monk fruit blends are also great.
Adjust the amount to suit your taste, especially if using a more concentrated sweetener.
Can I double the recipe?
Yes, but use a larger mug or split into two mugs. Cooking time will increase. Microwave in short intervals and rotate the mug if your microwave doesn’t heat evenly.
Is cocoa powder keto-friendly?
Unsweetened cocoa powder is low in carbs and fine for keto in small amounts.
Just make sure it’s unsweetened and check the label for added ingredients.
What can I use instead of almond flour if I have a nut allergy?
Use the coconut flour variation listed above. Do not substitute coconut flour 1:1 with almond flour; it’s far more absorbent and needs less flour plus more liquid.
Can I make this ahead?
You can mix the dry ingredients and store them in a small jar or bag. When ready, add the wet ingredients and microwave.
The baked cake is best fresh but can be reheated once if needed.
How do I get a lava-cake center?
Undercook slightly by 5–10 seconds and add a few sugar-free chocolate chips to the middle of the batter before microwaving. Let it rest for a minute to set around the edges while the center stays gooey.
Why did it overflow?
Your mug may have been too small or the batter was too close to the rim. Use at least a 12-ounce mug and leave space for the cake to rise.
If in doubt, split into two mugs.
In Conclusion
This Keto Chocolate Mug Cake brings you warm, rich chocolate flavor in minutes, without the carb crash. It’s simple to make, easy to customize, and friendly to your macros. Keep the ingredients on hand, follow the timing tips, and you’ll have a reliable, go-to dessert any time the craving hits.
Fast, satisfying, and truly keto—this little mug delivers big-time comfort.